Rosemary Grilled Shrimp Skewers

Photograph by Jocelyn Chiu

Sometimes the simplest food is the most delicious. I love food that is complex with layers of flavor, but I also love letting the natural flavors of the food I’m preparing shine through. Such is the case with these Rosemary Grilled Shrimp Skewers. By using fresh Georgia shrimp, good olive oil, Kosher salt and fresh ground pepper, the wonderful shrimp are the true stars. Instead of using traditional bamboo skewers, I went out in my herb garden and cut some wonderful sprigs of rosemary. I stripped the leaves from the stem, leaving the pretty tops intact. As with traditional wooden skewers, I soaked the rosemary stems in cold water for about 30 minutes, just to prevent the stems from burning.

Rosemary Grilled Shrimp Skewers

serves 4 to 6

  • 2 pounds Colossal U15 shrimp (roughly 14 shrimp per pound), peeled with tails on
  • 1/4 Cup virgin olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon fresh ground black pepper
  • rosemary stems for skewers
  • lemon wedges for garnish
In a large bowl, add shrimp. Toss with olive oil, salt and pepper. Skewer shrimp onto rosemary stems.

Preheat grill to medium high. Place shrimp skewers on grill and cook 3 to 4 minutes per side. Remove from heat. Serve with lemon wedges.

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